A NSW regional Shiraz which celebrates the legendary aeolian soils blown in from the west that we call ‘Parna’. Each vineyard sits way up on top of the hillsides where the rain, rivers and other forces of nature have not washed them away. Sandy clay loam over decomposed granite, red and friable, outstanding drainage and enough clay content to somewhat hold on to whatever precious water may fall in the late summer.

These vineyards are roughly and equilaterally 100km apart, yet whose soils are almost identical. Elevation is the biggest difference. Tumblong Hills in Gundagai 300m, Hilltops, Prunevale 700m, Canberra District, Mallaluka 550m. Each parcel fermented using natural yeasts, 20% whole bunch, and kept on skins for one month before basket pressing. Seasoned in Slovenian oak foudre for 2 complete years. No fining, no filtration.